Sesame Chicken with Cranberry-Plum Dipping Sauce
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Sesame Chicken with Cranberry-Plum Dipping Sauce
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| Servings | Prep Time |
| 36skewers | 20minutes |
| Cook Time | Passive Time |
| 8 minutes | 4 hours |
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Ingredients
- 1 piece fresh gingerquarter size
- 4 garlic cloves
- 2 green onionscut in quarters
- 1/2cup sherry
- 3 tablespoon soy sauce
- 1tablespoon+2 teaspoons sesame oil
- 2 tablespoons hoisin sauce
- 2tablespoons Chinese plum sauce
- 1/2 teaspoon Chinese Chile sauce
- 2 pounds skinless, bonless chicken breast
- 36 small wooden skewers
- 4 tablespoons sesame seedstoasted
Cranberry-Plum Dipping Sauce
- 2 cloves garlic
- 2 slices fresh gingerabout quarter size
- 2 tablespoons soy sauce
- 1 tablespoon cider vinegar
- 1/2 teaspoon sesame oil
- 18 ounce can whole cranberry sauce
- 2 tablespoons Chinese plum sauce
- 1/2 teaspoon Chinese chilel sauce
Instructions
- For Marinade: Place ginger and garlic in food processor. Process until minced. Add green onions, sherry, soy sauce, sesame oil, hoisin, plum, and chili sauces and process until blended.
- Prepare chicken breasts in 4 to 5 inch strips, about 1/2 inch thick. Put in plastic bag.
- Pour marinade over chicken and marinade in refrigerator for 2 to 6 hours, turning twice.
- Thread chicken pieces on to skewers. (Skewers may be frozen up to one week. Defrost in refrigerator.
- To bake: Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.
- Place sesame seeds in shallow bowl. Dip one side of chicken into seeds and place seed side up on foil. Bake 7 to 9 minutes or until cooked through.
- Place dipping sauce in bowl on platter, arrange skewers like spokes around it and garnish with parsley
Cranberry-Plum Dipping Sauce
- In a food processor, process garlic and ginger until minced. Add remaining ingredients and process until combined. Remove to a bowl and refrigerate several hours for the flavors to blend. ( sauce may be refrigerated for a month)